Potato Hypothesis: Polyphenol Oxidase enzyme activity can be detected by change in colour of solution‚ Inhibitors prevent the reaction of the enzymes with substrates‚ the enzyme is relatively specific. Aim: To design and conduct an experiment to demonstrate enzyme activity of Polyphenol Oxidase and Peroxidase when mixed with catechol‚ caffeic acid‚ pyrogallad‚ tyrosine‚ guacol‚ and water‚ to test the effect of inhibitors on these enzymes‚ to show the specificity of Polyphenol Oxidase and also the effect
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Tuesday 24th March‚ 2015 DEMONSTRATOR: Maurissa Course Code & Title: BIOL 1362- Biochemistry I Title of Lab: Investigating Enzymatic Activity in Sweet Potato‚ Irish Potato Extract and Milk. Aims: 1. To determine the effect of ascorbic acid on Polyphenol Oxidase (Phenolase). 2. To determine the level of specificity of Phenolase using the following substrates: Caffeic Acid‚ Catecol‚ Guaicol‚ Pyragallol and Tyrosine. 3. To determine the effect of ascorbic acid on Peroxidase. 4. To determine the level
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Xanthine oxidase inhibitor acts by preventing the biosynthesis of uric acid from purine in the body (Unno et al.‚ 2004) and either by raising the excretion of uric acid or decreasing the uric acid production helps to lower the risk of gout (Umamaheswari et al.‚ 2007)
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experimented with many different liquids to see which one would do best. Why do some fruits and vegetables turn brown after you cut them? The cells of apples and other produce (e.g.‚ pears‚ bananas‚ peaches‚ potatoes) contain an enzyme (called polyphenol oxidase or tyrosinase) that‚ when in contact with oxygen‚ catalyzes one step of the biochemical
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The purpose of laboratory eight was to observe the affect of acid and alkaline cooking pH on pigments and textures of the vegetables(Yuan‚ 2014a) . Students were meant to gain experience on the different methods of processing fresh fruit and vegetables‚ both by observation and practise (Yuan‚ 2014a). The different methods were the effect of pH on pigment and texture of various vegetables‚ the effect that cooking procedures has on various pigments and flavours‚ the effect of sugar on texture and flavour
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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Clustered regularly interspaced short palindromic repeats (CRISPR) is a new technology that allows for DNA to be altered in order to make genetic changes to human cells. This is important in the Science department because CRISPR is a much easier‚ less complicated way‚ more secure and less expensive way to edit genes. CRISPR has two main parts; an enzyme that acts like a scissor that cuts two strands of DNA at a specific location in order for DNA to be added or removed‚ and a piece of RNA that makes
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harder than that of the homemade butter because more chemical such as trans fatty acid would added into the butter that stabilized the emulsion. The commercial butter also more yellow than that of the homemade butter. Most of fruits including polyphenol oxidase(PPO) and other enzymes. Those enzymes easy to react with oxygen‚ and then it create melanins that the fruit grows brown. The position of brown color will protect the inner of the fruits. Denaturated the enzyme‚ separated the fruits and oxygen
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apples did turn brown by the end. This can be seen in Table 1 where browning is recorded in all set positions. Within apples and many other fruits is an enzyme known as polyphenol oxidase (PPO). Through the process of oxidation‚ discolouration occurs within the apples as browning is correlated to enzymatic activity‚ such as polyphenol concentration and other factor of conditions that change optimality of an enzyme (Burda‚ Oleszek‚ & Lee‚ 1990). In the experiment‚ the apples were cut‚ which exposed the
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o-diphenol oxidase‚ an enzyme that causes the browning in fruits‚ was extracted from banana and reaction rate of this was established with various concentrations of catechol‚ the substrate‚ using the Michaelis-Menten‚ Lineweaver-Burk‚ Hanes-Woolf and Eadie-Hofstee plots. The plots were generated using the slope of absorbance readings against time plots. Absorbance can be used to detect reaction rate as this notes color intensity signaling product formation. The inhibition of o-diphenol oxidase by p-hydroxybenzoic
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